Servings: 4 servings from 2 large steaks 2 Ribeye Steaks, (1.3 lbs each steak and 1 1/4" thick) 1 1/2 tsp sea salt 1/2 tsp black pepper 3 sprigs fresh rosemary, (or 1 Tbsp of finely chopped leaves) Chimichurri sauce, optional to serve
Season the steak generously with salt, pepper, and rosemary.
Preheat grill to med-high. Place steaks on the grill, cover and reduce heat to medium.
Grill for about 4-5 min each side for medium rare (flipping only once) or until you've reached your desired doneness on an instant-read thermometer.
Remove steaks from the grill, tent with foil and rest for 15 min before slicing against the grain.
Serve with chimichurri over the sliced steak if desired.